Flavor science: feel
6 short explainers. Read them in order, or jump to the question you have right now.
- 175Why fat feels richFat does two jobs. It coats your tongue and palate in a smooth film that feels creamy and rich. And many aroma compounds dissolve in fat, so it holds them…
- 176Chili heat versus pepper heatSpicy heat isn't one of the five tastes. Capsaicin from chilies activates TRPV1, a nerve receptor that also fires above about 43°C (109°F). Your brain gets…
- 177Why tannins make your mouth dryStrong tea, red wine and unripe persimmon leave your mouth dry and puckery. That's astringency. Tannins bind to proteins in your saliva and clump them, so…
- 178Why mint feels coldPeppermint is rich in menthol, which activates TRPM8, a receptor that normally reports cool temperatures. Your brain registers cold even though nothing in…
- 179How color changes flavorYour brain guesses the flavor from color before the first bite, and that guess shapes what you notice. A golden crust suggests toasty flavor before you…
- 180How fermentation makes flavorFermentation is microbes eating sugar and leaving products behind. Yeast make alcohol and carbon dioxide. Lactic acid bacteria make lactic acid. Acetic…
